The science of a loaf of bread : the science of changing properties
(Book)
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Haverstraw Garnerville - Children's Nonfiction | J 507.8 Sol | On Shelf |
| Middletown-Thrall Public Library District - Children's Nonfiction | J 507.8 Sol | On Shelf |
More Details
Published
Pleasantville, NY : Gareth Stevens, 2009.
Format
Book
Physical Desc
pages : col. ill. ; 26 cm.
Language
English
Accelerated Reader
MG
Level 5.5, 1 Points
Level 5.5, 1 Points
Notes
General Note
First published in Great Britain.
Bibliography
Includes bibliographical references 9p. 31) and index.
Description
Bread is a staple food in many countries. Just a few simple ingredients--flour, yeast, and water--become a crusty, tasty loaf in the oven. Learn about the physical and chemical changes that happen between the mixing bowl and the serving plate.
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Citations
APA Citation, 7th Edition (style guide)
Solway, A. (2009). The science of a loaf of bread: the science of changing properties (North American ed.). Gareth Stevens.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Solway, Andrew. 2009. The Science of a Loaf of Bread: The Science of Changing Properties. Gareth Stevens.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Solway, Andrew. The Science of a Loaf of Bread: The Science of Changing Properties Gareth Stevens, 2009.
MLA Citation, 9th Edition (style guide)Solway, Andrew. The Science of a Loaf of Bread: The Science of Changing Properties North American ed., Gareth Stevens, 2009.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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